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Honey Chicken - STAYS CRISPY for hours!
Ingredients
- CHICKEN & MARINADE:
- ▢300g/ 10oz chicken thighs , skinless boneless, cut into 2.5cm/1" pieces (Note 1)
- ▢1 tbsp light soy sauce (or all purpose, NOT dark soy)
- ▢2 tsp Chinese cooking wine (sub with soy)
- ▢2 tsp cornflour/cornstarch
- DREDGING:
- ▢1/2 cup cornflour/cornstarch
- STAY-CRISPY PUFFY BATTER:
- ▢6 tbsp cornflour/cornstarch (Note 8)
- ▢4 tbsp flour , plain/all purpose
- ▢7 - 8 tbsp COLD soda water, club soda or seltzer water (NOT sparkling mineral water, Note 2)
- ▢1/4 tsp baking powder (NOT baking soda)
- ▢1/4 tsp salt , kosher/cooking (halve for table salt)
- OIL, FOR FRYING:
- ▢2 - 3 cups vegetable oil (or canola)
- HONEY SAUCE (NOTE 8 ON SWEETNESS):
- ▢1/3 cup (100g) honey
- ▢1.5 tbsp (25g) glucose OR corn syrup (light) (Note 6)
- ▢1 tbsp light soy sauce (or all purpose)
- ▢2 tsp Chinese cooking wine (or more soy sauce)
- GARNISH / SERVING:
- ▢25g / 2 oz Vermicelli rice noodles (optional) , a wad of it (not bean noodles, must be rice noodles)
- ▢Sesame seeds, finely sliced green onions
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